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Adjunct - Beverage Management Instructor Beer

Northwestern Michigan College • Traverse City, MI • 18h ago

Salary: Depends on Qualifications

Job Type: Part-Time

Job Number: 2026-00013

Closing: Continuous

Location: Great Lakes Campus - 715 E Front Street, Traverse City

Division: Educational Services

Summary & Qualifications:

Summary

This position is responsible for leading the Foundation of Beer courses and supporting the broader Beverage Management program by delivering high-impact sensory education. This role prioritizes technical evaluation, analyzing aroma, flavor profiles, and mouthfeel, through a curriculum focused on brewing excellence and historical styles. Beyond delivering coursework, this role manages laboratory environments to ensure rigorous safety standards, utilizes diverse teaching strategies to engage a broad student population, and maintains academic records in strict compliance with FERPA. As a professional representative of the College, the position provides timely performance feedback across multiple delivery formats, including in-person, evening, weekend, and online instruction. This position will start developing the course curriculum with the program director between the dates of June 1 and August 24. Teaching will start the week of August 24.

Qualifications

Required:

Associate's degree

Two years of working experience in related field

Current ServSafe Food Protection Manager Certificate

Alcohol safety certificate (example: TIPS or ServSafe Alcohol)

Cicerone Certification Level 2 or higher

Preferred:

Teaching Experience

Bachelor's degree

Essential Responsibilities

Curriculum & Sensory Instruction: Develop and teach "Foundation of Beer" coursework, covering beer styles, sensory analysis, and the identification of brewing faults. Lead structured tastings that guide students through rigorous organoleptic evaluation.

Operational Management: Manage the practical "lab" environment, including inventory procurement through market orders, proper glassware maintenance, and the physical transportation of inventory (up to 50 lbs) from locked storage to the practical lab. Ability to stand for extended periods and perform the physical labor required for classroom and lab setups, teaching, and inventory management.

Pairing Expertise: Instruct students on the scientific and aesthetic principles of beer and food pairing within a professional hospitality @context.

Assessment & Feedback: Evaluate student performance through blind tastings, written examinations, and practical skill assessments.

Safety, Compliance & Responsibility

Compliance & Legal Oversight: Enforce a strict "taste-but-don't-consume" policy, ensuring alcohol is evaluated for its profile rather than imbibed. While students aged 18+ in authorized programs may participate in sensory evaluation, all sessions must be instructor-supervised and conducted as part of a scheduled course. Maintain rigorous adherence to legal age requirements and keep all state-issued alcohol server permits (e.g., TIPS) current. Perform inventory transportation to and from locked storage and lab settings.

Professional Conduct: Maintain a high standard of professional boundaries, adhering to institutional policies regarding alcohol consumption while on duty.

Safety and Sanitation: Ensure proper sanitation by preventing time/temperature violations and cross-contamination, and demonstrate risk management practices.

Visit ourhttps://www.nmc.edu/departments/human-resources/handbooks.html to see the NMC Adjunct Resource Guide for further details.

Teaching Responsibilities

When teaching any courses, including but not limited to online, accelerated, livestream, hybrid, and face-to-face formats, the adjunct instructor will meet the responsibilities of adjunct faculty in the areas of Curriculum, Teaching Effectiv

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